Heat the oven to 180C (160C fan)/gas 4. If you are us­ing pic­colo parsnips, there’s no need to peel or chop them. If you didn’t man­age to track them down, reg­u­lar parsnips will work just as well: just peel and chop into thick wedges.

Toss the parsnips in a glug of olive oil, some salt, pep­per and honey, and roast un­til golden, slightly crisp and caramelised – 15-20 min­utes.

Now, make the dress­ing. In a large mix­ing bowl, grad­u­ally whisk the oils into the di­jon mus­tard.

As it thick­ens, add the vine­gar, then the honey. It should be thick and glossy.

While the parsnips are still warm, toss with the radic­chio, pear, cheese, leaves, pars­ley and walnuts, then gen­tly fold through a cou­ple of spoon­fuls of the dress­ing so ev­ery­thing is coated (you might not need all the dress­ing).

Check the sea­son­ing and serve. Works well as a light meal, or as an ac­com­pa­ni­ment to other dishes. Prep Cook Serves 5 min 25 min 4 as a side

600g parsnips, peeled and sliced into wedges (or use baby parsnips if you can find them)

1 dssp honey

½ tsp cumin seeds ½ tsp co­rian­der seeds ½ tsp sea salt Olive oil

1 hand­ful blanched hazel­nuts, roughly chopped

1 tsp za’atar

1 hand­ful pars­ley leaves, finely chopped Zest of 1 lemon

Heat the oven to 180C (160C fan)/gas 4. Toss the parsnips in the honey, cumin, co­rian­der, salt and a driz­zle of olive oil.

Put in a bak­ing tray and roast for 20 min­utes, un­til the parsnips start to colour.

Re­move from the oven, give the tray a good toss, then throw in the hazel­nuts. Roast for an­other six min­utes, un­til the hazel­nuts are golden and the parsnips are begin­ning to caramelise and cook through. Re­move from the oven, then mix in the za’atar, pars­ley and lemon zest. Check the sea­son­ing and serve.